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Photo of Freekeh Salad with Chicken, Peaches and Tarragon by WW

Freekeh Salad with Chicken, Peaches and Tarragon

3
Points® value
Total Time
1 hr
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
A perfect salad to pack for a picnic, nutty freekeh pairs beautifully with sweet summer peaches and chicken. Serve chilled or at room temperature.

Ingredients

Uncooked freekeh

¾ cup(s)

Water

1¼ cup(s)

Kosher salt

1¼ tsp(s), divided

Olive oil

4 tsp(s), extra virgin

Champagne

2 tsp(s), vinegar

Dijon mustard

1 tsp(s)

Honey

1 tsp(s)

Cooked skinless, boneless chicken breast

2 cup(s), chopped

Peach

2 large, diced

Red bell pepper

1 large, diced

Uncooked scallions

3 medium, minced

Fresh tarragon

2 tbsp(s), minced

Instructions

  1. In a small saucepan, combine freekeh, water and 1/4 teaspoon salt; bring to a boil over high heat. Reduce heat to low and simmer, covered, until water is absorbed and freekeh is tender, about 20 to 25 minutes. Remove from heat and spoon into a serving bowl; let cool.
  2. Meanwhile, in a small bowl, whisk together oil, vinegar, mustard, honey and remaining 1 teaspoon salt; set aside.
  3. Add chicken, peaches, pepper, scallions and tarragon to cooled freekeh; drizzle with dressing and toss to coat. Yields about 1 cup per serving.

Notes

If you can’t find ripe peaches, try halved seedless green grapes instead.

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